Hey..wrong timing to put this up, no one is about to make a Jack-o-Lantern for months now. So be sure to try this recipe on 31st October and of course asap now too.
Warm 1 tbsp oil, you can use any white oil. Once warm, allow about 6-8 curry leaves and one long slit green chilly to sizzle in the heat. Chop a lovely red tomato into small cubes and add it in. To season we need 1 heap tsp coriander powder, best is the home roasted variety, salt to taste and 1/2 tsp chilly powder. Stir for two mins at low heat.
By now you needed to have cleaned about 300 g of a luscious orange pumpkin, skinned it and cut it into semi small cubes.
So now back to the wok, once the tomatoes are done, add the pumpkin and add 1 cup of hot water. Cook for 3 mins, remember your flame is low. It is time to pour in a large cup of coconut milk, if you are using a tetra pack, use the entire 200 ml one. Slow cook till the pumpkin is soft but it does not lose its shape.
Enjoy with brown rice!
This recipe is called the Tree Of Life as quoted to me by my pretty, attractive, ever-smiling and ever-thin friend, Sai. When we heard of it for the first time, we did laugh at the preposterous nomenclature. Though the giggles could partly be attributed to some rice wine and potato vodka, mostly, the funniness of the name in itself won hands down. I mean Tree Of Life has been used in science, religion, mythology and even philosophy as a concept. But in food and cooking, this was the first.
Having said all of the above, this rather step by step recipe does branch out into something quite delectable if I may say so and yes of course, pun intended.
We start by gently breaking off about ten cauliflorets from its base and parboil them for 8 mins in turmeric water.
Grill one red pepper and then chop it and put it in a blender. To this add one small chopped onion, 3 cloves chopped garlic, a dash of white vinegar, 1/2 tsp sugar and salt to taste. Then make a smooth paste.
Crumble 75g cottage cheese. Mix well with 2 tsp chopped coriander leaves and one finely chopped de-seeded green chilly.
Stuff the cheese mix into the florets. As shown below.
Now make some white sauce, about 8 tbsp. Flavour it with thyme and parmesan. Blend the red pepper sauce with the white sauce mix.
Set the stuffed florets on a baking dish. Pour the sauce all over it generously.
Bake for 12-14 mins at 160 degrees till the cauliflower is soft. Have it warm and fresh from the oven with some bread.
